Short Rib Lasagna Rolls

• 2 tablespoons olive oilolive-oil
• 2 1/2 pounds beef short ribsbeef-short-ribs
• 2 teaspoons kosher salt, plus extra for seasoningsalt
• 1 teaspoon freshly ground black pepper, plus extra for seasoningpepper
• 1 onion, roughly choppedonion
• 4 cloves garlic, peeled and smashedgarlic
• 2 (4-inch) sprigs fresh rosemaryrosemary
• 2 cups red wine, such as pinot noirred-wine
• 2 cups beef brothbeef-broth
• 3/4 cup milkmilk
• 1/2 cup heavy creamheavy-cream
• 1 1/2 cups grated Pecorino Romano (6 ounces)pecorino
• 1 cup shredded mozzarella (4 ounces)mozzarella
• 1 (10-ounce) packet frozen spinach, thawed, drained, and squeezed of excess liquidspinach
• 1/4 cup chopped fresh basilbasil
• 2 cloves garlic, mincedgarlic
• 1 teaspoon kosher salt, plus extra for seasoningsalt
• 1/2 teaspoon freshly ground black pepper, plus extra for seasoningpepper
• 12 lasagna noodles (about 10 ounces)lasagna
• Butter, for greasing baking dishbutter
• 1 (25-ounce) jar marinara saucemarinara-sauce
• 1/2 cup freshly grated Parmesanparmesan
• Olive oil, for drizzlingolive-oil

1. 01For the ribs: In a large Dutch oven or heavy-bottomed stockpot, heat the oil over medium-high heat. Season the ribs with 2 teaspoons salt and 1 teaspoon pepper. Add the ribs to the pan and cook until brown, about 4 minutes each side. Remove the ribs and set aside. Add the onions, garlic, and rosemary. Season with salt and pepper. Cook until the onions are translucent and soft, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Add the beef broth and ribs to the pan. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan, and cook until the meat is very tender , 2 1/2 to 3 hours. Remove the ribs and set aside until cool enough to handle, about 20 minutes. Discard the bones and cooking liquid. Using 2 forks, shred the meat into 2-inch long pieces (to yield approximately 2 1/4 cups shredded meat).
2. 02For the filling: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the cheeses and whisk until melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, and garlic. Place the shredded meat in a medium bowl and pour the spinach mixture on top. Add the salt and pepper. Using a fork, mix until combined. Taste and adjust the seasoning with salt and pepper, if needed.
3. 03Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and set aside.
4. 04

Calories

1564 kcal

Protein

58 g

Fat

117 g

Saturated fat

52 g

Carbs

56 g

Fiber

5 g

Sugar

12 g

Sodium

1676 mg

Cholesterol

250 mg

Sign in and stock your pantry to see what you have for this recipe.